Farm Flor "graft" Cider Recipe

Combine and balance

In a large pitcher or mixing vessel, pour 3 cups fresh hard apple cider, 1 cup dry hard apple cider and 1 cup pear juice. Stir gently to integrate the different cider textures without losing too much carbonation.

Add 2 tablespoons ginger syrup, 2 tablespoons fresh lemon juice and 1 tablespoon honey (or 1 tbsp honey syrup). Stir until the honey is fully dissolved. Taste and adjust: the drink should be fruit-forward, slightly tart, with a warm ginger note; add up to 1 tablespoon more honey if needed.

Add 4 dashes Angostura bitters and a pinch of fine sea salt. The salt brightens flavors; stir well and let the mixture rest for 5 minutes so the flavors marry.

Prepare the edible flowers by gently rinsing and patting them dry. Remove any stems too large to float gracefully.

Thinly core and slice one apple to produce 8 thin slices; keep them in a small bowl of lemon water (1 tablespoon lemon juice + 1 cup water) to prevent browning until service.

Lightly bruise the mint sprigs by clapping them between your palms or gently pressing on the stem to release aroma. Reserve for garnish.

To assemble each serving: fill a rocks glass or coupe halfway with ice if desired (for a chilled, diluted version) or leave no ice for a more concentrated pour. Pour approximately 10 ounces (about 1 1/4 cups) of the cider base into each glass.

Float 2 thin apple slices and 1 edible flower on each glass. Tuck a small mint sprig beside the flower so the aroma sits atop the drink. Add a single whole star anise as a visual anchor.

If you prefer a lighter, effervescent version, gently top each poured glass with about 2–3 ounces (60–90 ml) chilled sparkling water or club soda. Pour slowly down the side of the glass to preserve bubbles.

Give the drink one gentle stir with a bar spoon (1–2 rotations) to integrate the sparkle without dissipating carbonation.

Right before serving, add a final micro-spray of lemon juice (optional: 1–2 quick spritzes) over the floating flower to heighten brightness, then place the glass on a coaster. Serve immediately so the floral garnish and aromatics are fresh.

For a pitcher service (6 servings), prepare the cider base as above, chill for 30 minutes, and keep sparkling water separate to add at the table. Add garnishes individually to each glass to preserve presentation.